Sweet and sour pork ribs making video, click the link to watch.
Raw materials of sweet and sour pork ribs
2 kg of pork ribs, 2 10/0g of white sugar, 0/80g of white vinegar+20g of onion and ginger, 0/0g of kloc-0/0g of crystal sugar, 75g of crystal sugar.
Production method
1, first of all, we chop the ribs into 6 cm long pieces, cut the thick parts from the middle to prevent the meat from being tasteless, and put them in clear water to soak in blood for 20 minutes.
2. After 20 minutes, pour the chopped ribs out of the water control, rinse off the grease on the surface with clear water, add water to the pot, put the ribs in the water, cook for 1 minute, pour out the ribs after the water boils, rinse the floating foam with clear water, and then drain the water for later use.
3. Wash the pan, add a little salad oil, add a little water, and add the crystal sugar to melt. We use the water-oil mixing method to fry the crystal sugar. Water-oil mixing can melt the crystal sugar faster. When frying the crystal sugar, turn down the fire and stir the spoon in the same direction. Rapid stirring can make the crystal sugar evenly heated and melt quickly.
4. With the continuous heating, the water completely evaporates, and the sugar solution turns white. When the temperature in the pot is high, it is necessary to cool off from the fire, and the spoon keeps stirring. When the sugar solution is yellowish, it is the time to finish drawing. When the color of the sugar solution becomes dark, it will turn into a sugar color until it is purplish red. Carefully observe the sugar solution in the pot, and when the foam falls down, put in the ribs, stir them quickly and evenly, so that the sugar color will stick evenly to the ribs.
5. Then add the onion and ginger slices, stir fry for a few times, add clear water until the ribs are submerged, and then add 2 spoonfuls of salt. The weight of 2 spoonfuls of salt is10g, and the sweet and sour dishes must be added with salt to increase the bottom taste, just like there is a saying: The reason for adding some salt is the same, and the weight of one spoonful of pepper is 2g to remove fishy smell.
6. After the water boils, add the white sugar, then add the white vinegar, change the pot to a low fire and slowly collect the juice for about 40 minutes, until the soup is sticky and the ribs are red and bright.
Add a little white vinegar when cooking, and add white vinegar twice before cooking. The vinegar is more fragrant. After adding white vinegar, take the juice a little, and you can cook.
Making key points
1. The size of the ribs should be uniform.
2. Control the heat when frying the sugar color. If the sugar color is not fried well, you can use soy sauce or ketchup instead.
3. Turn the ribs every 8 minutes to prevent uneven heating.
4. When the soup is sticky, you should constantly turn the ribs to prevent the pot from being burnt.